This post is a sticky post and will be the second top post on my blog until December 7th. Please scroll down for newer posts
Tiany is hosting a Holiday Homeschool Open House 2007. If you haven’t heard about it, no worries, there is plenty of time to join in! It beings December 3rd and runs until December 7th. This is a chance for you to share about Christmas – you choose what. Memories, crafts, special traditions, recipes, etc.
Christmas is a busy time in our home. We actually homeschool extra in the summer so we can take the month of December off for baking, visiting, decorating and having fun.
Baking cookies is something that I have done since I was a child. My mom is an excellent cook and she always made lots and lots of different kinds. The month of December, our home smelled good the whole month long. We ate cookies, we gave cookies away as gifts and one of my favorite childhood traditions was eating cookies for breakfast on Christmas morning. As I got older, I would get out all the cookies, start the coffee, pour the milk, turn on the Christmas music, and set the table. I am sure mom and dad were awake, but they slept quietly and let me get things ready. I decided that I would share our favorite cookie recipes here with you. (warning, we like a lot of cookies). Hopefully there will be a recipe you haven’t run across before. Enjoy!
One thing so enjoyable about winter is the products that you have this time of year that you don’t have other times of year. Anymore, they are available year around, but not many people are making cranberry salads or pumpkin pies in the summer time. Since Thanksgiving is coming up, I wanted to share some of my favorite Thanksgiving recipes. Here are two Cranberry Salad Recipes. They are both very tasty and I hope you will enjoy them!
Sheila Elaine Lemley Orndorff Galford, my mom
2 pkg cherry jello
1 lb whole cranberries
2 cups boiling water
1 cup chopped nuts
1 20 oz can crushed pineapple
Wash and sort cranberries, run through food processor or blender until well ground. Chop nuts and grind orange. Make jello with 2 cups hot water, then add all ingredients to jell0. Mix and put in mold to gel. Then serve.
Cranberry Salad 2
Melissa Dawn Orndorff Davis Markham, not sure where I got this
1 can cranberries
1 can (15 Â¼ oz) pineapple, crushed
Â½ cup pecans
8 oz cream cheese
2 tbsp mayonnaise
2 tbsp sugar
1 envelope dream whip
Mix cream cheese, mayonnaise, sugar. Set aside â€“ mix â€“ up dream whip. Add pineapple, cranberries, and pecans to dream whip and stir and then add in cream cheese, mayonnaise and sugar. Freeze
For other great Thanksgiving Recipes check these:
Candied Sweet Potatoes
I grew up eating my grandmother’s pumpkin pie every Thanksgiving and I make my Grandma’s Pumpkin Pie every Thanksgiving now, but not everyone wants to try it. I was astounded the first time I went to my husband’s grandmother’s house for Thanksgiving dinner…her pumpkin pie was …well, let’s say a pale orange. I didn’t even recognize it…I thought maybe it was sweet potato pie or something else I had heard of but never seen. Instead it was pumpkin pie…unspiced pumpkin pie. There are plenty of people who like their pumpkin pie that way, but I am not one of them. In fact a few years ago, I took one of my pumpkin pies (a dark, rich orange), and no one at Nanny’s would even try it. HMPH! So if you like your pumpkin pie to have a little kick, here’s my Grandma’s recipe. I guarantee it is yummy!
Grandmaâ€™s Pumpkin Pie
Sylvia Powell Lemley, my grandma
Â½ cup brown sugar
Â½ cup white sugar
2 cups cooked (cooled) pumpkin
2 tsp corn starch
3 tsp pumpkin pie spice
Â½ tsp nutmeg
Â½ tsp clove
Â½ tsp allspice
Â½ tsp salt
Shake of pepper
1 tsp vanilla
1 large can evaporated
Makes 2 small or 1 large pie
1. Beat corn starch into cashew or pumpkin, add eggs and beat. Add sugar, spices and milk. Beat well with a wire whip.
2. Bake 15 minutes at 450 degrees, then 350 degrees for 40 to 50 minutes.
is having a Winter Bazaar to give us all a chance to chat about recipes, crafty ideas or other specific topic items. Each Wednesday she will be hosting the Winter bazaar at her website. For the month of November she is looking for posts related to Thanksgiving.
When I was growing up my mom often came to have Thanksgiving dinner with us. My grandfather was dead and my mom an only child. So if Grandma wasn’t working (she worked shift work in a factory), she would come for the holidays. On Thanksgiving morning, it was all about the parades for me. I was busily devouring them from 9 – 12 while mom and grandma made delicious smells issue from the kitchen.
I loved the Macy’s Day parade, And the Hawaiian parade with all of the beautiful floral floats.
My mom did most of the cooking, but she always had grandma make her famous candied sweet potatoes. So here is that yummy recipe for you to try this Thanksgiving!
Grandmaâ€™s Candied Sweet Potatoes
Sylvia Powell Lemley, my grandmother
8 large sweet potatoes
Â½ box brown sugar
Â½ cup white sugar (granulated)
Salt and pepper to taste
Â½ stick margarine
1 heaping spoon Crisco shortening
In electric skillet place shortening and margarine, let melt. Peel and slice potatoes, slice them thick. Place in skillet, salt and pepper then add both kinds of sugar. Next cover with water, then place lid on top and put on medium heat (320 degrees) leave there till starts cooking good then turn down to low heat. Just high enough so they continue to cook. Let cook like this for about an hour or until all water has cooked off and there is a nice syrup around the potatoes. Do not stir. If necessary while they are cooking move them around gently in the pan with a pointed fork. If you stir them, they will get mushy.
My mom is a wonderful cook as were her mom and her grandmother. She always seems to add a little something extra and the things she cooks often look like the pictures you see in magazines or cookbooks…just perfect! And they taste even better!
At Christmas, Mom is most in her element. Cookies, cakes, candies…and the house always smells so good. I have many fond memories of baking cookies with Mom. There was one item she made every year that made our mouths water and got Dad involved too. Fresh Coconut cake. If you have never had fresh coconut cake, you can find the recipe below. It is out of this world. And let me tell you, bagged coconut doesn’t begin to compare! Why did Dad get involved? Well he was the one breaking open the coconut.
He and I would go downstairs with the coconut and make a place on his work bench. With hammer and screwdriver, he would knock out the ‘eyes’ (that’s what I call them) and drain out the coconut milk (you need that for the recipe). Then he would use the hammer to tap on the shell until he got it cracked open and got the coconut broken into chunks that Mom could use.
I recently got a trial issue of a magazine that I am definitely going to invest it: Taste of the South. This magazine is chock full of yummy recipes and great pictures.
Last night I wanted to cook something yummy and different. In our house, we mostly eat different things. My hubby is on a low-carb diet, I am on a low calorie diet, and my kids don’t like either of those diets. But I was tired of eating my dinners out of the microwave.
So I chose the below recipe and it is fantastic! I added some hormel bacon bits that I had on hand for a little bacony flavor. Give it a whirl the next time you want a twist on your meatloaf!
Yo Mamaâ€™s Meatloaf
Recipe courtesy of Susan Graniero, in Taste of the South Magazine,
Â¾ cup milk
1 cup shredded Cheddar cheese
Â½ cup quick-cooking oats
Â½ cup chopped onion
1 tsp salt
1 pound ground beef
2/3 cup drained salsa
Â½ cup firmly packed brown sugar
1 Â½ tsp prepared mustard
Preheat oven to 350 degrees. Lightly grease a baking sheet; set aside
In a large bowl, beat egg and milk together. Stir in cheese, oats, onion, and salt. Add ground beef and mi well. Shape mixture into a loaf. Place on baking sheet.
In a small bowl, combine salsa, brown sugar, and mustard. Spoon over meatloaf.
Bake uncovered for 45 minutes.
Overwhelmed With Joy is Hosting the 2nd annual Holiday Cooking Blogger Style extravaganza!
You are not going to want to miss out on this! It is a great way to share your favorite holiday recipes and to learn some new ones! So post your favorite recipes, then fill out Mr. Linky at Overwhelmed With Joy’s post. Then read other recipes there so you can add some new holiday cooking to your menu this year! Have fun!
This is a preview to what is going to be happening here at Yesterday’s Hopes for the month of October. I have written three ebooks. The Komodo Dragon, The Ruby-Throated Hummingbird, and The American Bison. For the month of October, i will be offering a chance at prizes and the opportunity to support Habitat for Humanity in New Orleans for anyone who buys one or more of my products. In addition to the three ebooks, I also have a recipe cd that contains over 460 recipes and a friend of mine has provided a website where you can learn all about selling on Ebay.
To help me get this started off, Laura at Laura Williams’ Musings is hosting a contest where you can have a chance to win all three of my ebooks for free! And just so you don’t have to take my word for it that these are great products, she has provided reviews! You can check them out here at the links below!
Ruby-Throated Hummingbird Ebook
American Bison Ebook
Komodo Dragons Ebook
M.O.M.’s Recipes CD
I have been working on losing weight (again). For the first time I have tried to go for the realistic goals. My goal is to lose one pound a week. If I lose more than that, I get to do the happy dance. I figured out how many calories I would need to eat to maintain my current weight, then I subtracted 500 calories a day to lose the 3500 calories a week that makes up a pound.
I can’t exercise right now due to knee problems. It is possible as I lose weight that I will be able to walk more or use our elliptical machine, or maybe I will have to have surgery, but regardless, I have to focus on less intake, not more activity for right now.
I get hungry later in the day. I am not so hungry in the morning. I try to get (4) 350 calorie meals a day and that leaves a little extra if a meal goes over or I want a small bedtime snack. I have breakfast, lunch, an afternoon snack and supper.